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Orange Creme Fudge

You have heard me wax poetic about my love for Generation UCAN (you can find my protein ball recipe here), and that love affair shows no sign of slowing down. Especially when I am in the thick of triathlon training. When it's hot and muggy out, I want something cold, but I also want something that could support the demands of my training! So that's where this fudge idea started brewing. 

When you combine coconut butter (which is high in monounsaturated fats), with orange Generation UCAN, a dash of vanilla and a touch of sea salt, this fudge recipe is reminiscent of the perfect combination between salt water taffy (with a tougher consistency) and orange push ups. 

Easy to make and even easier to eat. Enjoy!


  • 1 jar, or 24 tablespoons coconut butter
  • 3 tbsp coconut oil
  • 1.5 tbsp agave nectar (if you prefer it sweet)
  • 1 scoop orange Generation UCAN
  • dash Himalayan sea salt
  • 1 tsp vanilla extract


  1. In a medium, microwave safe bowl, combine coconut butter, coconut oil, agave, vanilla and sea salt. Microwave on high for 30-45 seconds or until easily mixed. 
  2. Add in Generation UCAN and stir to combine. 
  3. Pour into an 8x8 baking dish that has been sprayed with coconut oil and cover with plastic wrap. 
  4. Freeze for 3-4 hours or until firm and cut into 16 squares. 

Nutrition per serving:

Calories: 188 | Fat: 18 grams | Carbs: 8 grams | Protein: 2 grams

In health, Hanna Grinaker –Corporate Registered Dietitian– Life Time Weight Loss

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